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Influence of water temperature and food on the last stages of cultured pearl mineralization from the black-lip pearl oyster Pinctada margaritifera

By Oïhana Latchere, Vincent Mehn, Nabila Gaertner-Mazouni, Gilles Le Moullac, Julie Fievet, Corinne Belliard, Philippe Cabral and Denis Saulnier
Publisher: Public Library of Science (PLoS)
Year: 2018
DOI identifier: 10.1371/journal.pone.0193863
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Provided by: MUCC (Crossref)
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